Spring Rolls

Crispy Spring Rolls.

Made from left overs. Cheap and cheerful and quite filling after a dozen.

Ingredients;

These can be made from pretty much anything you have left over. A Sunday roast, stir fry left overs, that bit of curry you just couldn't manage or you can make them from fresh ingredients. These ones are from a ready cooked chicken from the supermarket.  Picked, stripped and shredded and a sliced red bell pepper, chopped spring onion and a few spices added to it. I'll pretend we are using new ingredients for the recipe.

1 Packet of Spring roll pastry (square) ; I buy these from Wing Yip

500 g of shredded cooked chicken.

1 Red bell pepper. Thinly sliced.

4 Spring onions. Diagonally sliced.

1/4 Teaspoon of 5 spice powder.

1 Teaspoon of ground ginger.

1/4 Teaspoon of salt.

1/4 Teaspoon of ground black pepper.

1/4 Teaspoon of Szechuan pepper.

Method;

1. Stir fry the onions, pepper and spring onions for a few minutes and then pour in to a mixing bowl. Add the cooked shredded chicken (or any other meat/ prawns you prefer) and stir well. Add all the spices and mix in. If the mixture is wet then add a little flour/ corn flour to it. Leave to cool.

2. Mix a small bowl of flour and water to make pancake mixture. We only need a tiny amount of this as this is the "glue".

3. Take a square of the pastry and place it in front of you so that it resembles a diamond. Put a tablespoon full of your chicken and vegetables at the point closest to you and roll it forward once. Pull in the sides to make an envelope shape and dab a little of your glue at the pointed end. Continue to roll. Repeat until all you mixture has been used up. (I will be doing a video to show how to roll these but for now here's one from YouTube).

4. Deep fry for a few minutes and allow to drain excess oil on kitchen paper. 

Eat hot or cold with your favourite dish or on their own. You may also freeze these for another day.